Chopped Salad with Radicchio & Chickpeas

I have this salad at least once a week, it’s that good.  One of the primary ingredients is also one of my favorites: radicchio. Its color adds a beautiful splash to salads and I enjoy its slightly bitter flavor.  The combination of the crunchy lettuce, hearty beans, savory bits of cheese and salami and a zesty oregano infused dressing is superb. Radicchio keeps well for a week or so and can be freshened up in a bath of ice water if needed.

Peppered salami?  Why not!

Chopped Salad with Radicchio & Chickpeas

Adapted from Nancy Silverton’s Mozza cookbook

2 generous servings

Ingredients

Vinaigrette

(Updated 1/02/14 – a bit more vinegar and less olive oil from original post)

3 tablespoons red wine vinegar

2 tablespoons lemon juice

1 tablespoon dried oregano

1 garlic clove, crushed

1 small garlic clove, grated

1 teaspoon kosher salt

1/4 teaspoon black pepper

1/3 cup extra virgin olive oil

Salad

1/2 head iceberg lettuce, thinly sliced

1/2 head radicchio, thinly sliced

1/2 pint cherry tomatoes cut in halves

3/4 cup chick peas, rinsed and drained

1/4 small red or white onion, sliced into thin slivers

1 1/2 ounces (about 8 slices) peppered salami

1/8 pound provolone or cheese of your choice, cut into 1/8 inch slices

1/8 cup sliced pepperoncini

Preparation

Whisk together the vinegar, lemon juice, oregano, garlic, salt and pepper in a medium bowl.  Drizzle in the olive oil, whisking to form an emulsified vinaigrette.  Taste and adjust seasonings adding extra salt, pepper and lemon juiced if you prefer a more tart dressing.

Combine shredded lettuce, radicchio, tomatoes, chick peas, onion, salami, cheese, and pepperoncini in  a salad bowl.  Drizzle vinaigrette, tablespoon by tablespoon over the salad tossing gently to combine and evenly coat all ingredients.